Global Sampler

Koorma Vegetable Curry

The term koorma refers to a Northern Indian style of cookery that utilizes yogurt. For vegans and for those who wish to adapt this to dairy-free, use coconut yogurt. more→

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Thai-Spiced Sweet Potato Stew

Sweet Potatoes on table

With Thai ingredients available at most natural foods stores and well-stocked supermarkets, it has become easy to enjoy the delightful flavors of this cuisine at home. Use your discretion with the red or green curry paste; a little will give a hint of heat, but if you want a spicier stew, you can step it up from there. Adapted from Vegan Soups and Hearty Stews for all Seasons by Nava Atlas.

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Mediterranean Spinach with Pine Nuts and Raisins

Mediterranean Spinach with Pine nuts and raisins

Spinach with pine nuts and raisins is a traditional Mediterranean side dish that’s both elegant and easy. Its mild and slightly sweet flavor provides a nice counterpoint to boldly flavored Italian pasta dishes. But really, it goes well with most any kind of meal, including those featuring grain dishes and curries as well. more→

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Chapatis

Homemade Chapatis recipe

These simple, traditional Indian flatbreads are especially good served with curried soups and stews. From Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers* by Susan Jane Cheney. more→

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Chickpea Zucchini Farinata with Cabernet-Red Onion Jam

Chickpea Zucchini Farinata With Cabernet-Red Onion Jam

In Liguria, they call it farinata, in Provence, they call it socca. In both cases, it’s a Mediterranean pancake made with garbanzo flour, so it’s not just luscious, it’s gluten-free. Crispy crusted with a tender inside, it’s great by itself or with the red onion jam linked to this recipe in the ingredient list following. more→

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Moroccan Lentil and Garbanzo Soup (Harira)

Moroccan Lentil and Chickpea Soup (Harira)

This flavor-packed Harira, a Moroccan soup combining high-protein lentils and chickpeas, is perfect for the transitional evenings of late summer, though you can enjoy it any time of year. Adapted from Vegan Soups and Hearty Stews for All Seasons. more→

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Creole Stuffed Eggplant

Eggplants in a basket

This delicious stuffed eggplant dish is inspire by recipes I came across in old Creole cookbooks. more→

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Tagine of Squash and Chickpeas with Mushrooms

I love the unusual combination of flavorings in this dish. The tastes of the cinnamon and ginger really come through, and the bittersweet mixture of lemon and honey, with a sprinkling of currants, adds a perfect finish. Serve this over whole-grain couscous to complement the Middle Eastern flavors. Add spinach or Swiss chard to complete the meal. Use a medium to large (3 ½ to 5 quart) slow cooker. Excerpted  from The Vegetarian Slow Cooker* by Judith Finlayson. Reprinted by permission. © 2010, Robert Rose, Inc. All rights reserved. more→

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